Chicken Pot Pie
This chicken pot pie recipe is comfort food at its best - and will be the star of your dinner table. It's a simple yet delicious recipe made with shredded chicken and savory mushrooms in a creamy sauce, all tucked into a homemade flaky crust that will have your mouth watering.
Servings: 8
Calories: 318kcal
Ingredients
- 4 cups cooked Chicken cooked, shredded* or leftover shredded rotisserie chicken
- 6 tablespoons Unsalted butter
- 1 medium Yellow onion (1 cup chopped)
- 1 medium Carrots (1 cup) thinly sliced
- 8 ounces Mushrooms white or brown, (stems discarded), sliced
- 3 cloves Garlic minced
- ⅓ cup All-purpose flour
- 2 cups Chicken stock
- ½ cup Heavy cream
- 2 teaspoon Sea salt fine, or to taste, plus kosher salt to garnish
- ¼ teaspoon Black pepper plus more to garnish
- 1 cup Frozen peas do not thaw
- ¼ cup Parsley finely chopped, plus more to garnish
- 1 Egg beaten for egg wash
Instructions
Preparations
- Mince the garlic and finely chop the onions.
- Wash and thinly slice the mushrooms and carrots.
- Finely chop the fresh parsley.
- Preheat oven to 425 degrees Fahrenheit (210 degrees Celsius).
Cooking instructions
- Melt butter in a Dutch oven or medium-sized pot over medium heat and brown the onions and carrots for around 8 minutes.
- Once soft, add the sliced mushrooms and garlic - and sauté for 5 minutes until softened.
- Add the flour and stir constantly for 2 minutes before adding the chicken stock and heavy cream. Bring to a simmer and cook until the gravy becomes thick and smooth.
- Season with salt and pepper, then add the cooked chicken, peas, and chopped parsley. Stir to combine, then remove the pot from heat and allow it to cool slightly while rolling out the chicken pot pie crust.
- Roll the bottom pie crust into a 12” diameter circle to fit your pie pan or baking dish. Carefully transfer it into your pan and spoon the pie filling over the bottom crust.
- Roll the second disk of pie dough into a 10” diameter circle and place it over the pie filling. Fold the excess dough behind the bottom crust and crimp the pie crusts together to seal.
- Use a sharp paring knife to cut 5 small slits in the top to allow the steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and cracked pepper.
- Bake the chicken pie in the preheated oven for 30-35 minutes until the top crust is golden brown.
- Once cooked, remove from the oven and allow to rest for 15 minutes to cool slightly before slicing and serving.
Recipe Notes
Rolling out the dough
Don't overwork the pie crust when rolling it out. The less you handle the dough, the lighter and flakier your crust will be.
Chilling the dough
If making your own crust, chill it before rolling it out, and make sure the butter is cold too. This will help create a flaky crust.
Thick gravy
If your creamy chicken gravy isn't as thick as you'd like, you can thicken it by mixing a tablespoon of corn flour and water together and stirring it into the mixture.